I made this yesterday for lunch and it was really good. I did make a few changes. I eliminated the mushrooms and ginger (forgot to pick up the mushrooms and I don't like ginger) and I replaced the chicken breast w/ thin strips of firm tofu and eliminated the snow peas (never had either in hot and sour soup, so I left them out). I omitted the bok choy b/c they didn't have it at Kroger and I added in some thin julienned carrots and red pepper flakes. I used the entire can of bamboo shoots and a few more drops of soy sauce. Oh, and I left out the cornstarch mixture and used organic low sodium chicken broth (95 mg of sodium vs. the 600 plus mg in regular low sodium chicken broth). I know that's a lot of changes, but it was really yummy!!!

And I just wanted to add that I came back here to post that b/c I find it REALLY helpful when I'm looking at a recipe if someone says that they tried it and lets me know how it turned out.